A Shrimp Po’ Boy is a classic Louisiana sandwich

Instructions

1. Prepare the Shrimp

1. Soak the shrimp in buttermilk for 15–30 minutes (this helps the coating stick and tenderizes).
2. In a shallow dish, combine flour, cornmeal, salt, pepper, and paprika/cayenne.

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2. Fry the Shrimp

1. Heat 1–2 inches of oil in a skillet or deep fryer to 350°F (175°C).
2. Dredge shrimp in the flour mixture, shaking off excess.
3. Fry shrimp in batches until golden brown and crispy, about 2–3 minutes per side. Drain on paper towels.

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3. Assemble the Sandwich

1. Slice French rolls lengthwise, leaving a hinge if desired.
2. Spread remoulade or mayonnaise on the bread.
3. Layer lettuce, tomato, pickles, and fried shrimp.
4. Close the sandwich and serve immediately.

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✨ Tips:

• For extra crunch, mix panko breadcrumbs into the flour coating.
• Remoulade can be made with mayo, mustard, ketchup, hot sauce, paprika, garlic, and pickle juice for that classic Cajun flavor.
• Serve with fries or coleslaw for the full New Orleans experience.

If you want, I can also share a Cajun-spiced shrimp po’ boy version with a spicy breading and homemade remoulade that’s extra authentic.

Do you want me to share that version?